Nutrient composition of Nigerian palm kernel from the dura and tenera varieties of the oil palm (Elaeis guineensis).

Evaluation of Some Minerals and Toxicants in Some Nigerian Soup Meals

World demand for cacao and the requirements for quality beans have increased every year. Research studies have developed standards for aspects of cacao quality that meet industrial criteria as well as international import and export legislation that is aimed at food security. This review focused on selected attributes of cacao bean quality. These attributes include the amount of acids, simple carbohydrates, proteins, amino acids, lipids, phenolic substances, and methylxanthines. Other attributes are bean moisture content, quantity of mineral nutrients, and presence of potentially toxic elements. Microbiological and organoleptic attributes are also of interest. Future research on cacao quality should focus on bean sampling, geographical location of plantations, genetic diversity of the cacao material, and standardized analytical methods for determination of organic and mineral substances.

Cacao quality: Highlighting selected attributes

Protein quality assessment in cocoa husk

In view of its high economic value, cacao (Theobroma cacao L.) scientists are seeking technological innovations that increases production and improve quality of cacao beans. The objective of this study was to characterize the mineral (N, K, P, Ca, Mg, Si, Fe, Mn, Zn, Cu, Cd, Ba) composition of cacao beans of clone PH-16 grown in different soil types (Argisols, Cambisols and Latosols) and cropping systems (Cacao Cabruca, Cacao x Erythrina and Cacao x Rubber). With the exception of nitrogen, K was the mineral element most accumulated by cacao beans of PH-16 clone. Potassium, Ca, P and Mg mineral content of dry cacao beans were positively correlated with each other and showed similarity in clusters of average contents in relationship to the different cropping sites. Silicon content in cacao beans is proportionately close to the content of macronutrients. Variations in the content of Mn, Fe, Zn, Cu, Cd and Ba in cacao beans were related to the cropping sites because these mineral elements did not show any significant correlations with each other. Barium contents observed in this study correspond to levels of other micronutrients. In four sites, Cd content was higher than the limit set by the European Union.

/pdf/impact-of-soils-and-cropping-systems-on-mineral-composition-4v08qfi4qh.pdf

Impact of soils and cropping systems on mineral composition of dry cacao beans

The industrially significant parameters of cocoa butters from the F3 Amazon, Amelonado, and Trinitario species of cocoa, cultivated in south-eastern Nigeria were studied. The cocoa samples were collected from three different vegetation belts in the region. Three locations were selected to represent each of the belts selected for the study. There were no substantial variations in saponification values, iodine values, acid and fatty acid values, either among species or among locations.



The Ca, Na, K and P contents of the husks were substantially higher than those of the beans for all species and all locations. For each of these elements there appeared to be an effect of location, which is the subject of continuing investigation. The pod husk appears to be a good source of P and K which might be used to supplement other sources of these minerals as plant nutrients.

Industrially important parameters and mineral composition of cocoa: A comparative study of cocoa pod husks and beans from plantations in south-eastern Nigeria

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Industrially important parameters and mineral composition of cocoa: A comparative study of cocoa pod husks and beans from plantations in south-eastern Nigeria